Recipe Card
Hook – Quick Description:
A fast, flourless “bread” made with flax seeds and psyllium husk — ready in just 1–2 minutes in the microwave. Keto, gluten-free, and no yeast required!
Servings & Timing:
Prep Time: 2 minutes
Cook Time: 1–2 minutes (microwave) or 10–15 minutes (oven)
Total Time: 3–15 minutes
Yield: 1 mini loaf (about 2–3 slices)
Dietary Badges:
🌾 Gluten-Free
🥚 Keto / Low-Carb
🥛 Dairy-Free option
🚫 No Sugar, No Yeast
Ingredients (Checklist Style):
Eggs
Milk (dairy or unsweetened non-dairy)
Flax seeds
Psyllium husk
Instructions (Concise & Numbered):
Crack eggs into a microwave-safe jar or container.
Add milk, flax seeds, and psyllium husk.
Mix thoroughly until well combined.
Microwave on high for 1–2 minutes until firm, or bake at 375°F (190°C) for 10–15 minutes.
Let cool briefly, remove from jar, and slice.
Enjoy as-is or toasted with your favorite toppings.
Additional Notes:
Microwave times vary — check after 1 minute and add more if needed.
Psyllium gives structure and a bread-like texture; don’t skip it.
Works best eaten fresh, though slices can be toasted the next day.
Brief Introduction
This one-minute bread in a jar is the perfect solution for anyone avoiding white flour, yeast, or sugar. Using nutrient-dense flax seeds and psyllium husk, it creates a firm, bread-like texture without carbs or gluten. Quick, healthy, and endlessly versatile, it’s a lifesaver for keto dieters or anyone needing a fast bread alternative.
Step-by-Step Cooking Guide
Mixing the Batter
Crack eggs directly into a jar.
Add milk, flax seeds, and psyllium husk.
Stir until evenly combined — mixture will thicken slightly as psyllium absorbs liquid.
Cooking Options
Microwave: Heat on high for 1–2 minutes until the bread is set and springy to touch.
Oven: Bake at 375°F (190°C) for 10–15 minutes for a slightly firmer texture.
Tip: For a smoother crumb, grind flax seeds into meal before mixing.
Cooling & Serving
Let cool 1–2 minutes before removing from jar.
Slice and serve plain, toasted, or topped with spreads.
Ingredient Details & Substitutions
Eggs: Provide structure and protein; substitute with flax “eggs” for vegan version.
Milk: Any kind works — dairy, almond, soy, or coconut.
Flax Seeds: Ground flax meal blends smoother; whole seeds add crunch.
Psyllium Husk: Essential for bread-like texture. If unavailable, substitute with extra flax meal, though texture will be denser.
Variations & Serving Suggestions
Savory: Add herbs, garlic powder, or shredded cheese to the mix.
Sweet: Stir in cinnamon and a dash of vanilla for a breakfast bread.
Sandwich-Ready: Bake in a wider ramekin instead of a jar for flat slices.
Serving Ideas: Top with avocado, nut butter, hummus, or butter and herbs.
Storage & Make-Ahead
Storage: Best fresh, but can be refrigerated up to 2 days.
Freezing: Slice and freeze; reheat in toaster or microwave.
Make-Ahead: Mix dry ingredients in small jars ahead of time — just add eggs and milk when ready.
Nutrition Facts (Estimated, per serving of 2 slices)
Calories: ~190 kcal
Protein: 10g
Carbs: 4g (net)
Fat: 14g
Fiber: 5g
🥚 Keto | 🌾 Gluten-Free | 🚫 No Flour
FAQs
Q: Can I make this vegan?
A: Yes — use flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg).
Q: Can I use chia seeds instead of flax?
A: Yes, though bread will be chewier.
Q: Why is my bread gummy?
A: It may be undercooked. Microwave in short bursts or bake longer until fully set.
Q: Can I double the recipe?
A: Yes — use a larger dish and increase cook time slightly.
Personal Story (Optional)
This recipe came about when I was craving bread but couldn’t have flour or yeast. Flax and psyllium were the perfect duo — creating a satisfying, bread-like bite in just minutes. Now, it’s my quick go-to for breakfast toast or a snack with hummus.
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